Natural wrappers used in traditional tamale-making Provide perfect casing for enclosing masa dough and filling Soaked in water to make them pliable before use Spread with masa dough and filled with savory or sweet fillings Infuse masa with subtle, earthy flavor during steaming Corn husks are the natural wrappers used in making traditional tamales, a beloved dish in Mexican and Central American cuisines. These thin, fibrous outer layers of corn ears provide the perfect casing for enclosing the flavorful masa dough and filling of your choice. Corn husks are soaked in water before use to make them pliable and easier to work with. Once softened, they are spread with masa dough, filled with savory or sweet fillings, and then folded and tied to create individual tamale packets. As the tamales steam, the corn husks infuse the masa with a subtle, earthy flavor, enhancing the overall taste of the dish. Corn husks are an essential component of tamale-making, contributing not only to the dish's flavor but also to its distinctive appearance and texture.